Classic Marshmallows
Classic Marshmallows
Ingredients
- 1 egg white
- 6 g agar-agar
- 40 ml water
- 180 g granulated sugar
- 100 g berry puree, or fruit puree
- as needed powdered sugar, for coating
Instructions
- 1
In a small saucepan, combine the 6 g of agar-agar and 40 ml of water. Stir well until the agar-agar is fully dissolved. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking. Boil for 30 seconds to 1 minute, or until the mixture thickens slightly.
⏱️ 5 min
- 2
In a separate, larger saucepan, combine the 180 g of granulated sugar and 100 g of berry puree. Stir these ingredients together. Add the hot agar-agar mixture from the small saucepan into the sugar and berry puree mixture. Stir all ingredients thoroughly to ensure they are well combined. Place this saucepan over medium heat and bring it to a boil, stirring constantly. Continue boiling, stirring, until the mixture reaches a temperature of 105°C, as measured with a kitchen thermometer.
⏱️ 10 min•🌡️ 105
- 3
While the syrup is heating, place the 1 egg white into the bowl of a stand mixer fitted with a whisk attachment. Begin whisking the egg white on medium speed until it becomes foamy. Once the syrup reaches 105°C, slowly and carefully pour the hot syrup in a thin stream into the whipping egg whites. It is crucial to pour slowly while the mixer is running on medium-high speed to temper the egg whites and create a stable meringue. Continue whisking the mixture on medium-high speed until the meringue becomes very thick, glossy, and forms stiff peaks that hold their shape firmly. The volume will significantly increase, and the mixture will appear white and voluminous.
⏱️ 10 min
- 4
Transfer the prepared meringue mixture immediately into a piping bag fitted with a star nozzle. Pipe desired shapes and sizes onto a surface covered with parchment paper or a silicone mat. The video demonstrates piping classic marshmallow swirls.
⏱️ 5 min
- 5
Allow the piped marshmallows to set at room temperature for several hours, or preferably overnight, until firm to the touch. Once fully set, dust the marshmallows generously with powdered sugar. Gently coat all sides of each marshmallow with powdered sugar to prevent sticking and give them a finished look.
⏱️ 360 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Marshmallows
- 1 egg white
- 6 g agar-agar
- 40 ml water
- 180 g granulated sugar
- 100 g berry puree, or fruit puree
- as needed powdered sugar, for coating
Instructions
- 1
In a small saucepan, combine the 6 g of agar-agar and 40 ml of water. Stir well until the agar-agar is fully dissolved. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking. Boil for 30 seconds to 1 minute, or until the mixture thickens slightly.
⏱️ 5 min - 2
In a separate, larger saucepan, combine the 180 g of granulated sugar and 100 g of berry puree. Stir these ingredients together. Add the hot agar-agar mixture from the small saucepan into the sugar and berry puree mixture. Stir all ingredients thoroughly to ensure they are well combined. Place this saucepan over medium heat and bring it to a boil, stirring constantly. Continue boiling, stirring, until the mixture reaches a temperature of 105°C, as measured with a kitchen thermometer.
⏱️ 10 min•🌡️ 105 - 3
While the syrup is heating, place the 1 egg white into the bowl of a stand mixer fitted with a whisk attachment. Begin whisking the egg white on medium speed until it becomes foamy. Once the syrup reaches 105°C, slowly and carefully pour the hot syrup in a thin stream into the whipping egg whites. It is crucial to pour slowly while the mixer is running on medium-high speed to temper the egg whites and create a stable meringue. Continue whisking the mixture on medium-high speed until the meringue becomes very thick, glossy, and forms stiff peaks that hold their shape firmly. The volume will significantly increase, and the mixture will appear white and voluminous.
⏱️ 10 min - 4
Transfer the prepared meringue mixture immediately into a piping bag fitted with a star nozzle. Pipe desired shapes and sizes onto a surface covered with parchment paper or a silicone mat. The video demonstrates piping classic marshmallow swirls.
⏱️ 5 min - 5
Allow the piped marshmallows to set at room temperature for several hours, or preferably overnight, until firm to the touch. Once fully set, dust the marshmallows generously with powdered sugar. Gently coat all sides of each marshmallow with powdered sugar to prevent sticking and give them a finished look.
⏱️ 360 min